Print

Moist Vanilla Layer Cake Recipe

Print Recipe

★★★★★

4.8 from 136 reviews

This Moist Vanilla Layer Cake recipe delivers a tender, fluffy cake with a rich vanilla buttercream frosting. Perfectly balanced in sweetness and texture, this classic dessert is ideal for celebrations or anytime you want a delightful homemade treat. The cake layers bake evenly with a soft crumb, while the smooth vanilla buttercream frosting adds creamy sweetness and elegant decoration with sprinkles.

Ingredients

Scale

For the Cake

  • 2 1/2 cups (325g) all purpose flour, measured properly
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1/4 cup vegetable oil
  • 1 1/2 cups (310g) sugar
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 1 1/4 cups (300ml) milk, room temperature

For the Frosting

  • 2 1/2 cups (560g) unsalted butter, room temperature
  • 10 cups (1150g) powdered sugar
  • 1 tbsp vanilla extract
  • 6–8 tbsp (90ml-120ml) heavy cream
  • Pinch of salt
  • Sprinkles, for decorating

Instructions

  1. Prepare the cake pans and oven: Grease the sides of three 8-inch cake pans and line the bottoms with parchment paper circles. Preheat your oven to 350°F (176°C).
  2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt, then set aside.
  3. Cream butter, sugar, oil, and vanilla: In a large mixing bowl, beat the butter, sugar, vegetable oil, and vanilla extract on medium speed until light and fluffy, about 2-3 minutes.
  4. Add eggs: Beat in the eggs one at a time, ensuring each is mostly incorporated before adding the next. Scrape down the bowl sides as needed.
  5. Incorporate dry ingredients and milk: Add half the flour mixture and mix until mostly combined. Slowly add the milk and mix well; the batter may look curdled, which is normal. Then add the remaining flour mixture and mix until smooth. Be careful not to overmix.
  6. Divide and bake: Evenly divide the batter among the prepared pans. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out with a few crumbs.
  7. Cool cakes: Allow cakes to cool in the pans for 2-3 minutes, then transfer to wire racks to cool completely.
  8. Make the frosting: Beat the butter until smooth. Gradually add half the powdered sugar, mixing well. Add vanilla extract, 4-5 tablespoons of heavy cream, and a pinch of salt, then mix until smooth. Add the remaining powdered sugar and continue mixing. Adjust the consistency with more heavy cream as needed to achieve a spreadable frosting.
  9. Level the cake layers: Using a large serrated knife, trim the domed tops of the cakes to create flat layers for even stacking.
  10. Assemble the cake: Place the first layer on a serving plate or cake board. Spread about 1 cup of frosting evenly over the top. Add the second layer and repeat with another cup of frosting. Place the final cake layer on top and frost the entire outside evenly.
  11. Decorate: Press sprinkles onto the sides of the cake. Pipe swirls of frosting around the top edge using a piping tip (Ateco tip 844 recommended). Add additional sprinkles on top for decoration.
  12. Storage: Store the cake in an airtight container. For best taste and texture, consume within 3-4 days.

Notes

  • Ensure all ingredients are at room temperature for best mixing results and texture.
  • Do not overmix the batter once the flour is added to avoid a dense cake.
  • This cake is best served at room temperature.
  • You can substitute vegetable oil with another neutral oil like canola or grapeseed if preferred.
  • Adjust the frosting consistency with heavy cream to your liking for easier spreading or piping.
  • Use parchment paper and greasing for easy cake removal from pans.

Keywords: vanilla layer cake, classic vanilla cake, moist vanilla cake, homemade layer cake, vanilla buttercream frosting

Find it online: https://thefoodrecipe.com/moist-vanilla-layer-cake-recipe/